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Articles by Xia Wenshui
Total Records ( 2 ) for Xia Wenshui
  Mamadouba Bangoura , Xia Wenshui and Zhang Jiali
  Orthogonal design was used to optimize the binding capacity of Sodium Cholate (SC) and Sodium Deoxycholate (SD) by nine partially depolymerized chitosans obtained from a native chitosan using sodium nitrite (NaNO2). The effects of sodium treatment on depolymerization of chitosan were investigated by measuring the molecular weight, viscosity and reducing sugar of chitosan. Depolymerization for 3 h reduced the molecular weight of the chitosan by 91% (26 kDa) compared to the native chitosan (458 kDa) with a decrease in viscosity of the chitosan solution and increased reducing sugar. The binding capacity of total cholesterol, SC and SD by chitosan samples were measured in vitro by enzymatic and HPLC methods, respectively. The optimized conditions were sodium nitrite (0.4%, w/v), acetic acid (1 and 2%, v/v), chitosan (3%, w/v) and reaction time (1 h) at room temperature, sodium chelate 69 μmol g-1 chitosan and deoxycholate125 μmol g-1 chitosan. The strongest binding capacity of sodium deoxycholate and total cholesterol was observed with partially depolymerized chitosan (average molecular weight 52 kDa) compared to the native chitosan.
  M.B.K. Foh , M.T. Kamara , I. Amadou , B.M. Foh and Xia Wenshui
  In this study, we examined the chemical and physicochemical properties of tilapia (Oreochromis niloticus) fish protein hydrolysate and concentrate. Fresh Minced Meat Hydrolysate (FMMH) and Hot Water Dip Hydrolysate (HWDH) were hydrolyzed by using commercial protease Alcalase 2.4 L, with an estimated Degree of Hydrolysis (DH) 23.40 and 25.43%, respectively, exhibiting superior physico-functional properties over concentrates (p<0.05). Maximum solubility of 90 and 82% at pH 11.0 above, with a U shaped solubility curves. Furthermore, HWDH has the highest bulk density (0.53 g mL-1). In vitro protein digestibility (93.20%) and a good foaming stability. The hydrolysates were light yellow in color as influenced by the hydrolysis process and Scanning Electron Microscopy (SEM) showed a smoother microstructure than the concentrate. The molecular weight ranged below 8,000 and 8,000 Da above and the essential amino acids were above the amounts recommended by the Food and Agricultural Organization/World Health Organization (2007) for humans. However, Fish Protein Concentrates (FPC) had higher mineral elements and ash content than fish protein hydrolyzates (FPH) (p<0.05). The HWDC possessed the highest differential scanning calorimetry result (peak temperature of 59.13°C, delta H = 195.564 J g-1), while FMMC had the lowest (peak temperature 52.84°C, delta H = 11.0480 J g-1), respectively.
 
 
 
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